Garlic Consumption may Inhibit Development of Colorectal Cancer.

An Australian meta-analysis published in the October issue of The Journal of Nutrition (137:2264-2269) indicates that garlic consumption confers a protective effect against Colorectal Cancer (CRC). CRC is the 3rd leading cause of cancer death in the United States and the 2nd leading cause of cancer death in Australia. Nutritional intervention has been found to play a major role in the prevention of the multiple-stage process of CRC. This study systematically reviewed all studies conducted over the past decade that examined the effects of garlic on CRC. Studies were ranked according to study design and the quality of each study as assessed by a criteria developed by the Australian National Health and Medical Research Council. Researchers concluded that there is significant scientific evidence from human and animal studies of protective effects of garlic consumption on CRC.